Creole Shrimp Over Couscous

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil, l
• 1 onion, sliced
• 1 celery rib, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon dried greek oregano
• 1 pinch ground allspice
• 1/4 cup dry sherry or 1/4 cup dry wine
• 2 teaspoons worcestershire sauce
• 1 (19 ounce) can plum tomatoes
• 1 lb medium shrimp, peeled, tail on, deveined (approximately 24)
• coarse salt
• freshly cracked black pepper, to taste
• chopped fresh parsley (optional)
• tabasco sauce, for serving (optional)
• 1 tablespoon olive oil
• 1 1/4 cups chicken stock or 1 1/4 cups water
• 1/2 lemon, juice of
• 1 1/4 cups couscous, quick cooking
• coarse salt
• freshly cracked black pepper, to taste

Recipe

• 1 creole shrimp: add olive oil to a large skillet or sauté pan over medium high heat. sauté onions, celery and bell pepper until soft, about 2 to 3 minutes. add garlic, smoked paprika, cumin, oregano and allspice, cook for another minute. add sherry, worcestershire sauce and tomatoes and bring to a boil, cook for 4 minutes. add shrimp and cook for another 3 to 4 minutes or until shrimp just turns pink. sprinkle with parsley. serve with couscous. add tabasco to taste, if desired.
• 2 couscous: in medium saucepan, heat oil on medium. add chicken stock and lemon juice. bring to a boil. add couscous and stir. cover and remove from heat. let stand for 5 minutes. remove lid and fluff with fork to prevent sticking. serves 4.